Curried Butternut Squash Soup

• 1 tablespoon olive oil
• 1 medium red onion, chopped
• 1 garlic clove, minced
• 1 (3 lb) butternut squash
• 4 cups vegetable stock
• 1 tablespoon curry powder, plus more, to taste
• 1/4 teaspoon salt, plus more, to taste
• 1 (13 1/2 ounce) can low-fat coconut milk
• 6 teaspoons plain low-fat yogurt (for garnish)
• 30 butternut squash seeds, toasted

1. 1. Heat olive oil over medium heat in a 6-quart stockpot.
2. 2. Add onions and garlic and saute until soft (but not brown), about 10 minutes.
3. 3. Add the butternut squash, vegetable stock, curry powder and salt.
4. 4. Bring to a boil and then simmer until the squash is tender, about 15 minutes.
5. 5. Once the squash is cooked, turn off the heat and while stirring add the coconut milk.
6. 6. Puree the soup with an immersion blender; or in batches in a blender until smooth.
7. 7. Ladle into soup bowls and garnish with dollops of yogurt and toasted butternut squash seeds.

olive oil, red onion, garlic, butternut squash, vegetable stock, curry powder, salt, lowfat coconut milk, yogurt, seeds

Taken from www.food.com/recipe/curried-butternut-squash-soup-441459 (may not work)